Dishes for vegans that everyone else will like, too
Whether you are vegetarian, pescatarian, flexitarian, vegan or eat everything all the time or some of the time, it is always good to have a few recipes that everyone can eat. Here are three vegan recipes that are delicious in their own right.
FALAFEL PANCAKES WITH GUACAMOLE
Serve these silver-dollar-sized pancakes as appetizers or make them larger for a main course breakfast, brunch or lunch. Chick pea flour is easily available now that Bob’s Red Mill is making it. This is my mashup of falafel balls and the chick pea flour pancakes on Bob’s Red Mill package. Top these also with hummus or tomato salsa, or drizzle with tahini sauce.
1 cup chick pea flour
1 1/4 tsp kosher salt
1/4 tsp baking soda
1/2 tsp ground cumin
1/4 tsp ground coriander
2/3 cup warm water
1 tbsp lemon juice or grated lemon peel
2 tbsp chopped fresh cilantro
1 tbsp finely chopped onion
1 tsp grated or minced garlic
1/2 tsp puréed chipotle chiles or sriracha
2 tbsp extra virgin olive oil
guacamole:
1 ripe avocado
2 tbsp fresh lime or lemon juice
1/2 tsp kosher salt or more to taste
2 tbsp chopped fresh cilantro
1/2 chopped fresh jalapeno chile or to taste
Whisk together flour, salt, baking soda, cumin and coriander. Combine water with lemon juice or peel. Whisk liquid into flour mixture and stir in cilantro, onion, garlic and chipotles. Just before serving heat oil in a heavy skillet and drop batter by the tablespoon to make appetizer size pancakes. Cook until surface loses its shine and small holes appear. Turn and cook second side another minute or two. (Adjust heat so that pancakes are cooked through and nicely browned.) Keep warm while cooking remaining batter. For guacamole coarsely mash avocado with lime juice, salt, cilantro and jalapeno. If not using right away cover the surface directly with plastic wrap to prevent discoloration. Arrange pancakes in a single layer on a serving platter and top with guacamole.
makes 20 small pancakes SOFT SCRAMBLED TOFU WITH CARAMELIZED ONIONS
I learned this great breakfast or brunch dish from Leslie Davis about 15 years ago and now it is all the rage. Leslie said she developed the recipe when she was on a special diet and wanted something different for breakfast. She kept experimenting until she found a way to make the tofu flavourful enough to stand up to the heavy taste of the sour dough rye bread on the diet. I sprinkle this with chopped chives or green onions just before serving.
11/2 lb (approx.) soft or silken tofu
2 tbsp extra virgin olive oil or unflavoured vegetable oil
1 medium onion, chopped
2 tbsp soy sauce or tamari
Drain tofu and break into chunks in a bowl. Discard any liquid that drains off. Heat 1 tbsp oil until very hot in a large heavy skillet. Add onions and cook until well-browned. Remove and reserve. Add remaining oil to pan and heat until very hot. Add tofu. Cook, stirring, until tofu releases its liquid and the liquid evaporates. This will take approximately 8 to 10 minutes. Add onions and sprinkle with soy sauce or tamari. Cook approximately 3 minutes longer until pan is dry and tofu is coloured.
makes 2 to 3 servings
KUPFERT & KIM’S COCONUT LIME PUDDING
Kupfert & Kim have revolutionized fast food in Toronto with their vegan takeout spots in the PATH and a new standalone quick-style restaurant at Richmond and Spadina. I was lucky enough to have a tasting of many of their most popular dishes and this dessert which was quite amazing. It tastes like key lime pie filling — but better. Serve in small portions as it is quite rich. A heavy-duty blender is great for this — I used the Breville Boss.
3/4 cup raw cashews
4 cups water
3/4 cup lemon juice
1/2 cup maple syrup
1/2 cup coconut oil
1/2 ripe avocado (about 3 oz after peeling and pitting)
1/2 cup packed baby spinach
2 tbsp grated lime peel
2 tsp pure vanilla extract
1 tsp hemp seeds
Soak cashews in water at least two hours. Drain well. Place ingredients in this order in a heavy-duty blender: lemon juice, cashews, maple syrup, coconut oil, avocado, spinach, lime zest and vanilla. Process until very creamy and completely smooth. You may have to process a few times (about a minute each time) depending on power of your blender. Spoon about 1/3 cup into 6 glasses. Sprinkle with hemp seeds.
makes 6 small but intense servings